Skip to main content

Bacon wrapped pork with a side of Goth cabbage.

Making:

Today I'm experimenting with Montana Mex Sweet Salt and accidentally turning red cabbage into a super Gothic side dish.

Here's what I have:

2 strips Bacon
6 oz Pork loin 
1/4 tsp Montana Mex sweet salt 
1/4 tsp Garlic powder 
1/4 tsp Onion powder
4 toothpicks 


First I mixed all of the spices together and rolled the pork loin in it and then wrapped the pork in the bacon and used any remaining spices over the bacon. Secure any loose ends of the bacon to the pork with toothpicks.

Here is the prepared pork loin. It will go in an oven preheated to 450 for 20 minutes total. And then 5 minutes to rest.

Sides! here's what I have:


1/4 cup White onion
1/2 cup Red cabbage 
1/2 cup Broccoli 
1/4 cup Diced carrots 
1/4 cup broth
1 tbsp butter cut in half

To make the sides I got the cast iron hot and put half the butter in followed by the carrots. These were cooked until mostly done and then I added the red cabbage to the pan with a bit of broth. These were cooked until the cabbage was soft.  Usually cabbage takes on a blue hue when cooked which I knew but these turned into a super deep blue, almost black color. Super Goth! I took them out of the pan and set aside.

Next I worked on caramelizing the Onions by adding them to the cast iron with a little bit of the remaining butter until brown. Then I added the rest of the broth, a bit of the sweet salt and cooked them down until completely soft and caramelized.

Last to be cooked was the broccoli which was just put in a small pan and steamed until done. The remaining butter was added when I put them on the plate. 

.... The plate!


This is definitely not my prettiest plate, the Cabbage looks weird but it tastes awesome. That might be my bias though since I love red cabbage anyway. I won't be cooking it in the same pot as other veggies next time because the carrots lost their pop.  This does give me an excellent idea for a Halloween dish though so... win! 

- Kris 
Labels:

Comments

Post a Comment

Popular posts from this blog

Orange ginger sesame burger with roasted veggies.

Making: Orange ginger sesame burger with roasted veggies. 1 serving prepared  Here's what I have: Burger and topping mix: 1 tsp Orange Ginger Spice blend  2 tsp Scallion whites  1/2 tsp Concentrated beef stock  1 tsp Ginger paste  2 tbsp Tamari Gluten-free pretzel crumbs 1 tsp honey  The rest:   5 oz Ground pork  2 tbsp Sesame seed  1/4 cup White onion  1/4 cup Russet potato  1/4 cup Carrot  Scallion greens  Preparation: Preheat oven to 425 degrees F. The ingredients for the topping and burger mix were placed in a food processor and blend it until well-mixed. Half will go into the patty and half to the topping. The patty: 1 tbsp of sesame seeds, gf crumbs and half of the mix was added to the ground pork. A patty was formed and set aside.  The potatoes and carrots were drizzled in avocado oil and baked 425 degrees for 25 minutes.  When the vegetables hit the 15-minute Mark of cooking I got a n...
Post a Comment
Read more

Try it out: Hellofresh 31

Reviewing: Chicken sausage sweet potato and kale soup. 1 serving prepared  Here's what you get: Forgot the cheese! Sweet potato  Kale  Italian chicken sausage mix  Chili flake  Yellow onion  Italian seasoning  Chicken stock concentrate  Parmesan cheese  Not used: Demi baguette  The soup: Per instructions I started by cooking the onion and sausage together until the onions are browned and the sausage was cooked through.  Next the sweet potatoes, stock concentrate and spice packet was added along with 1 in 1/4 cup of vegetable broth. After the soup was done simmering for 7 minutes per instruction I put the kale in and let it cook for an additional seven minutes. Side: Since I can't have the baguette I made some GF cheese crackers to go along with the soup today. The process for that will be posted at a later date. The plate: And flat bread - Kris
Post a Comment
Read more

Croissant in the making

Making: Sourdough Croissants! Makes 8-12 depending on cut size Here's what I have: Dough 28 G butter  315 g flour plus additional for dusting.  *Today I'm using King Arthur gluten free bread flour 25 G sugar  1 tsp salt  97 G sourdough starter  180 ML whole milk  Butter pad 240 G butter  Allowed to soften at room temp. Egg wash 1 large egg 2 tbsp whole milk Preparation: In total this recipe took 3 days from mixing to lamination process then baking. Day 1  The dry goods were all combined in the mixing bowl and whisked together until incorporated. The bowl is placed on the stand mixer and set to the third setting with the dough hook in. Slowly I added milk and butter in increments. Once all the what ingredients were in the bowl I turned the speed up and let it run scraping down the sides every once in a while until a dough ball formed. Making the butter sheet: While the mixer was going I placed the butter for the butter sheet in between parchment ...
Post a Comment
Read more